East Meets East - Fermentasian



A creative husband and wife team; a strong belief in the balance of composition; a dizzying mix of Asia and traditional Barossa; and an innate understanding that ‘welcome’ and ‘service’ are important ingredients too…


Such an ambitious undertaking is probably best explained by FermentAsian’s chef and co-owner, Tuoi Do:
“The food at fermentAsian has its roots firmly entrenched in my Vietnamese heritage and that of my parents who joined Grant and I in the Barossa Valley in March 2010. To these traditional dishes we have added dishes inspired by our favourite Australian restaurants serving Southeast Asian cuisine.

“We believe in supporting local producers especially those producers who share our ethical beliefs and will be extensively using local produce. Since my parents arrived in the Barossa they have transformed our home gardens into miraculous vegetable gardens growing all manner of vegetables and herbs that are intrinsic to our cuisine. Much of the produce, particularly the pungent herbs, will come from our home gardens.”

Now, in a period Victorian villa just set back from the Tanunda highstreet, you can discover a culinary journey that has refused to recognise any borders, and in so doing, has brought new understanding and enterprise to the traditional heartland of the Barossa.

Caraway mixes with galangal, cumin rubs shoulders with coriander, highly-prized Barossa pork is introduced to chilli-tinged curry paste, and sticky, jasmine-scented rice fills bowls once more familiar with steamed potatoes and root vegetables.

fermentAsian is thoroughly modern Barossa - a perfect marriage of eastern Europe and Asia!



Barossa Ingredients 1.2mb pdf


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